MAKES ABOUT 20 TRUFFLES
Without gluten, dairy, or refined sugar, these luscious little truffles are pure in flavor and utterly delicious. Because they are heat-sensitive, store them in the refrigerator until ready to serve.
Ingredients
1 cup unsweetened cocoa powder, plus extra for rolling
2 cups shredded unsweetened coconut, plus extra for rolling
1/3 cup melted coconut oil
1/3 cup honey
1/2 teaspoon kosher salt
Matcha green tea powder (optional, for rolling)
Instructions
In a medium bowl, combine the cocoa powder, shredded coconut, melted coconut oil, honey, and kosher salt. Mix until the ingredients are evenly incorporated. Knead the mixture gently with your hands until it forms a cohesive, slightly sticky dough.
Using a heaping tablespoon for each portion, shape the mixture into balls. Roll each truffle in your choice of cocoa powder, shredded coconut, or matcha powder to coat. Place the finished truffles on a tray lined with parchment and chill in the refrigerator until firm, about 30 minutes.
Store the truffles in an airtight container in the refrigerator. They keep well for up to two weeks; allow them to sit at room temperature a few minutes before serving if you prefer a softer texture.
Photography Zoe Armbruster